Gulf Snapper with Avocado & Tomatillo Salsa

Directions

Combine tomatillos, onion, garlic, chilies, water and vinegar in a saucepan.

Bring to a boil and simmer for about 15 minutes.

Transfer solid ingredients to a blender.

Add avocado, chopped cilantro, lime juice, and 1 tablespoon of the cooking liquid.

Blend just until smooth, adding additional cooking liquid if necessary.

Transfer to a saucepan, season with salt and pepper and heat through just before serving.

Sprinkle snapper with oregano, salt and pepper.

Lightly coat a non-stick skillet with vegetable spray.

Sauté fish over medium-high heat until cooked, but not falling apart, about 4 minutes on each side.

Presentation: Spoon a puddle of salsa onto 4 dinner plates and place snapper on top of sauce.

Arrange line wedges on or around the fish; garnish with sprigs of cilantro and serve.